Rice and Veggie Stuffed Peppers - Kraft Recipes Top
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Rice and Veggie Stuffed Peppers

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  • Have ready a 5-qt pot (about 10 inch wide by 3 inch deep), a rack or steamer basket to set in pot and an 8-inch square baking dish.
  • Fill pot with 1 inch of water; inset rack or steamer basket. Bring to a boil; place peppers cut side down on rack, cover and cook 4 minutes. Place pepper cut side up in baking dish.
  • Heat oil in a large non-stick skillet. Add onion and garlic, saute just until onion softens. Stir in zucchini, tomatoes, seasoning and 1/2 tsp. salt. Break up tomatoes. Bring to a simmer and cook 2 minutes. Stir in corn. Remove and reserve 1 cup.
  • Heat oven to 375. Stir rice and 1/4 cup cheese into vegetable mixture in skillet. Spoon into peppers. Loosely cover with foil.
  • Bake 20 minutes. Uncover; sprinkle peppers with remaining cheese. Bake 10 minutes longer, until cheese melts.
  • Meanwhile puree reserved vegetable mixture in a food processor or blender; pour into skillet. Add 3/4 cup water, 1/4 tsp. salt and pepper. Simmer 10 minutes. Serve with peppers.


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